A truly extraordinary Claret



We are delighted to announce the launch of our 2009 Extra Ordinary Claret, one of our most popular wines since its launch in 2005, and the older cousin to our Good Ordinary Claret. The 2009 vintage in Bordeaux is considered to be one of the finest in many years, and the quality was superlative across the entire region, so we are proud that the 2009 blend of Extra Ordinary Claret is probably the finest to date.

To try it out for ourselves, we ran a small tasting yesterday to see just what all the fuss was about, and found, as expected, that this really is a very classy Claret. Comments by Oli Barton, Laura Atkinson, Emma Brown and Lucy Christopher.

Oli: That’s a very vibrant red! Very inviting!

Laura: Yes, there’s a very classic Ruby hue to this, it’s quite lovely.

Emma: It smells darker than it looks though: I’m getting lots of rich, dark berry fruit on the nose.

Laura: Absolutely, it’s almost black and blue on the nose! Blueberries, blackberries and the typical blackcurrant aroma you get from Cabernet Sauvignon.

Emma: There’s also something cherry-ish about it, almost like the sour cherry notes you might get off a Nebbiolo wine, but it blends beautifully with the black fruit.

Oli: It’s very very ripe, and very very rich. That’s a really expressive nose, nothing shy about that at all.

Emma: I definitely agree with the ripeness, I imagine that’s due to the heat of the 2009 vintage in Bordeaux, so that’s probably why we’re getting such heady fruit notes!

Lucy: Personally I love the oak influence on this vintage, it’s really subtle and deliciously creamy.

Oli: Agreed! It’s very complex, as you said the oak is subtle, it’s not like being smacked around the face with a barrel, which you can get from some young Clarets.

Laura: There’s the sweet spicy flavours you’d expect from the oak but there’s almost the tiniest hint of smoke to it as well, which keeps it balanced instead of cloying.

Emma: As the office foodie, I feel obliged to say that this belongs next to a chunk of rare roast beef.

Oli: Yes, I’d say this is very adaptable, and would go with lots of different foods; I’d definitely have this with roasts or a cheese platter.

Laura: What makes this particularly good with food (I imagine, it’s not like we have any beef here unfortunately) is that it’s instantly approachable. I actually tried the magnum of this a few days ago and found it a little more closed and acidic, so I’d definitely recommend decanting that one before serving it with food.

Lucy: I’m sorry I’m not speaking up too much, I’m just too focused on tasting this! It’s gorgeous.

Laura: I have to say this has to be the best Extra Ordinary Claret I’ve ever tasted, even better than the beautiful 2005. Which is saying something.

Oli: I think we can all agree on that. This really is a rich, balanced gem.

To learn more about Extra Ordinary Claret, both the 2009 vintage and the history of the wine, please visit our website.